Broccoli Cheddar Twice-Baked Potatoes

Yesterday was a huge day for me: I purchased cheese for the first time in 6 months. The Costco (yes, there’s really Costco here!) we went to had a decent selection of cheese, but a lot of it was really expensive and only came in gargantuan packages. I would have loved to get some gorgonzola, but 2 pounds seemed like a little much.

So I sensibly opted for a large block of medium cheddar. I knew I could use it in all sorts of recipes and could easily snack on way too much of it (which I’ve already done). I’m definitely planning on making a nice big pot of my favorite Macaroni and Cheese, but first I decided to whip up some of these twice-baked potatoes.

I debated whether or not I should cook the broccoli before I used it in the filling, and I’m glad I didn’t. It softens just enough when it’s baked, and I think if I had cooked it first, it would have gotten too mushy. I might try doing it that way next time, though, just to compare.

I made this to go with a another Pinterest pin for steak with bell peppers. We grilled the potatoes and I used the 1st harvest of broccoli from my 2013 spring garden. I didn’t have any milk so I used a bit more butter and it came out just fine. I will make these again and am sending this recipe to my daughter as well because she loves broccoli! Thanks!